Imagine a tender, buttery cake infused with rich caramel, studded with pecans, and crowned with clouds of homemade whipped cream—this, my friend, is the Butter Pecan Praline Poke Cake. It’s all the sweet nostalgia of a Southern praline, wrapped up in a poke cake that’s shockingly easy to make and even easier to love. Whether you’re in the mood for a make-ahead dessert or searching for a showstopper for your next get-together, this cake is about to become your go-to treat.

Butter Pecan Praline Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

You might be amazed at how this deceptively simple ingredient list yields such an extraordinary Butter Pecan Praline Poke Cake. Each component, whether it’s the creamy condensed milk or the crunchy toasted pecans, plays a vital role in layering flavor, moisture, and irresistible texture throughout the cake.

Butter pecan cake mix: This boxed mix sets the stage with a rich, nutty base that’s hard to replicate from scratch in a hurry.
Eggs, oil, and water (per cake mix instructions): These essentials bring your cake together; just follow your box for quantities.
Sweetened condensed milk: Poured into the poked cake, it seeps into every crevice, making the cake extra moist and decadent.
Caramel sauce: Drizzled all over, it adds a buttery, toffee flavor that make this poke cake truly addictive.
Chopped pecans (toasted): Toasting brings out a deep, nutty crunch that complements the soft cake beautifully.
Heavy whipping cream: The real deal for a fluffy, luscious whipped topping.
Powdered sugar: Sweetens the whipped cream without any grittiness.
Vanilla extract: Enhances both the whipped cream and praline sauce with warmth and complexity.
Butter: The starring fat in the praline sauce, providing depth and silkiness.
Brown sugar: Creates that classic praline flavor with caramel undertones.
Heavy cream (for praline sauce): Makes the sauce rich and pourable, perfect for soaking into and draping over the cake.

How to Make Butter Pecan Praline Poke Cake

Step 1: Bake the Butter Pecan Cake

Preheat your oven to 350°F (175°C) and prepare a 9×13-inch cake pan with non-stick spray. Mix the butter pecan cake according to box instructions and bake until golden, aromatic, and a toothpick poked in the center comes out clean. This is your canvas—a cake sturdy enough to bear all the scrumptious toppings you’re about to add!

Step 2: Poke and Soak

Once your cake is out of the oven and just a bit warm, grab a fork or the handle of a wooden spoon and poke holes generously all over. Now, slowly pour the sweetened condensed milk and rich caramel sauce right over—the holes ensure that every bite of your Butter Pecan Praline Poke Cake oozes with luscious, creamy sweetness.

Step 3: Toast and Prep Pecans

While the cake’s flavors are mingling, toast your pecans in a dry skillet for a few minutes until they’re fragrant and just golden. This step cranks up both flavor and crunch, making the finished cake taste extra special and homemade.

Step 4: Make the Praline Sauce

In a small saucepan, melt the butter, then add in brown sugar and heavy cream. Keep stirring until those sugar crystals dissolve and your kitchen smells like a candy shop! Simmer for a few minutes, then stir in half the toasted pecans and a dash of vanilla. Let it cool just a tad—enough so it’s still pourable but not scorching hot.

Step 5: Drench the Cake

Pour half of the warm praline sauce over your poke cake, making sure it covers and seeps into the holes you created earlier. Let the cake cool completely—this allows the flavors to truly meld and the texture to get that signature poke cake moistness.

Step 6: Whip the Cream

With the cake resting, whip the heavy cream with powdered sugar and vanilla extract until you get soft but stable peaks. This topping is pillowy and balances the intensity of the praline’s caramel notes perfectly.

Step 7: Finish and Chill

Once the cake is cool, gently spread your freshly whipped cream over the top, then drizzle with the rest of the praline sauce and a final sprinkling of toasted pecans. Chill the whole thing for at least 2 hours—this patience is rewarded by a cake that slices clean and tastes even more incredible.

How to Serve Butter Pecan Praline Poke Cake

Garnishes

A classic Butter Pecan Praline Poke Cake is already a showstopper, but adding an extra drizzle of caramel sauce, a scattering of whole or crushed toasted pecans, or even a sprinkle of flaky sea salt brings restaurant-level flair to your dessert table. For a fancier presentation, a dollop of whipped cream and a pecan half on each slice is a lovely touch.

Side Dishes

Serve this sweet cake alongside a scoop of vanilla or butter pecan ice cream for a real treat. If you’re looking to balance out the sweetness, offer some fresh berries or a fruit salad on the side. The fruity acidity cuts through the cake’s richness, making every bite feel refreshing.

Creative Ways to Present

Try serving Butter Pecan Praline Poke Cake in individual mason jars or dessert cups for parties. Or cut it into small squares and arrange on a platter for a buffet or potluck. For special occasions, build a tall, layered trifle by alternating cubes of cake with extra whipped cream and praline sauce.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Butter Pecan Praline Poke Cake, tightly cover the cake pan with plastic wrap or transfer slices to an airtight container. Stored in the refrigerator, your cake will stay fresh and fabulously moist for up to five days—if it lasts that long!

Freezing

You can freeze this cake, though for best results, do so before adding the whipped cream topping. Freeze the fully assembled (minus whipped cream) poke cake well-wrapped for up to two months. Thaw overnight in the refrigerator, then add a fresh batch of whipped cream just before serving.

Reheating

Since Butter Pecan Praline Poke Cake is best served chilled, you don’t need to reheat it. However, if you want to warm individual slices (maybe for a gooey, melty effect), microwave them for just 10-15 seconds. Be sure to add whipped cream and pecans after heating so they stay light and crunchy.

FAQs

Can I make this Butter Pecan Praline Poke Cake ahead of time?

Absolutely! This cake loves a little time in the fridge; in fact, letting it chill for several hours (or even overnight) ensures every bite is super moist and the flavors are perfectly blended.

What if I can’t find butter pecan cake mix?

No worries! You can substitute yellow cake mix and add an extra half cup of toasted chopped pecans plus a teaspoon of butter extract to mimic that buttery, nutty flavor.

How do I toast pecans for this recipe?

Simply spread the chopped pecans in a dry skillet over medium-low heat. Stir frequently for 4-5 minutes until they’re lightly browned and fragrant but not burned. Let cool before adding to your cake.

Can I use store-bought whipped topping instead of homemade?

Yes, a tub of whipped topping can be a quick substitution. However, homemade whipped cream is extra fluffy and gives the Butter Pecan Praline Poke Cake a truly luxurious finish.

Is it necessary to poke holes in the cake?

It’s essential! Poking holes lets the condensed milk and caramel sink deep into the cake, producing that unbelievably moist and flavorful bite that makes this dessert so memorable.

Final Thoughts

This Butter Pecan Praline Poke Cake is pure comfort on a plate, begging to be shared at your next gathering or enjoyed just because. With every slice, expect plenty of smiles and even more requests for the recipe. Don’t wait—give it a try, and get ready to fall in love!

Butter Pecan Praline Poke Cake Recipe

★★★★★

5.1 from 12 reviews

Author: Zoe
Total Time: 2 hours 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the decadent delight of Butter Pecan Praline Poke Cake – a rich and creamy dessert that combines the flavors of butter pecan, caramel, and praline in every bite. This cake is a true showstopper for any occasion!

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch cake pan with non-stick spray.
Bake the cake: Prepare and bake the butter pecan cake according to the package instructions. Once done, let it cool slightly.
Poke holes: While the cake is warm, poke holes all over the top using a fork or wooden spoon handle.
Add sweetened condensed milk: Pour the sweetened condensed milk over the cake, ensuring it fills the holes. Let the cake cool completely.
Make the Praline Sauce: In a saucepan, melt butter, add brown sugar, heavy cream, and pecans. Simmer, then pour half over the cake.
Whip the cream: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble the cake: Spread whipped cream over the cake, drizzle remaining praline sauce, and top with toasted pecans.
Chill and serve: Refrigerate for at least 2 hours before serving to enhance the flavors. Enjoy!

Notes

For a nuttier flavor, toast the pecans before adding them to the praline sauce.
Make sure the cake is completely cool before adding the whipped cream.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28g
Sodium: 240mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg

Keywords: Butter Pecan Praline Poke Cake, dessert, cake recipes